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A small hole in the middle of dry ingredients when making muffins
Well
Liquid
hole
fats
This ingredient provides structure to baked goods
Gluten
This ingredient hydrates dry ingredients. It makes chemical and physical changes.
liquids
The final rising of the dough before baking to assure yeast is active
Scoring
oven spring
Proofing
Kneading
Examples of fats include ?
Butter, margarine, shortening, and oil
Making slashes across the top of the bread to prevent the crust from cracking
scoring
An elastic substance created when some of the proteins in wheat flour combine with liquid.
gluten
Which ingredient causes products to rise
Leavening Agents
Grease & flour; spray with cooking spray; line with parchment paper
Preparing the Pan
. Can change the taste of a baked good
Flavorings / extracts
Provides sweetness and helps with browning. Give examples
Sweeteners ( sugar / Honey )
Working dough with the hands to combine ingredients and develop gluten.
kneading
Adds richness, tenderness, and browning; can be solid or liquid
Fats
Thin batters made with nearly equal amounts of liquid and flour; ex. cakes, pancakes, waffles
poured batter
What is “yield” in a recipe?
How mush the recipe makes
In a recipe, "pt" is the abbreviation for
pint
